Shakshuka
Serves 4 persons
| Ingredient | Quantity |
| Alce Nero Organic Chunky Tomato Puree 500g | 500g |
| Alce Nero Organic Smooth Puree 200ml | 200ml |
| Coconut oil | 2 tbsp |
| Yellow Onion | 1 piece |
| Garlic | 2 cloves |
| Red bell pepper | 1 piece |
| Paprika | 1 tsp |
| Cumin | ½ tsp |
| Chilli | Reasonable amount |
| Dried basil | 1 tbsp |
| Free-range eggs | 2-3 |
Here's the ingredients you are using:
Pasta
- Finely chop the onion, garlic and bell pepper.
- Heat oil in a skillet on medium heat, add the onion and garlic, stirring occasionally, until soft and golden brown for about 5 minutes.
- Add the bell pepper, cumin and paprika and cook for another couple of minutes.
- Pour both Alce Nero tomato puree mixture in the skillet and let it cook, covered for 15 minutes.
- Make small divots in the sauce for the eggs and carefully crack the eggs into them.
- Cover the skillet with a lid and cook for 5 more minutes, until the egg whites have set.
- Serve with a few leaves fresh basil and whole grain brown bread.
